Couscous with California Prune & Vegetable Tagine Recipe

 
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Couscous with California Prune & Vegetable Tagine
  • Chef: California Prune Board
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

An exotic Moroccan centerpiece with the goodness of prunes, vegetables, pears and saffron. A hint of lemon and ginger powder can be tasted. Sprinkled with toasted almonds or pistachios before serving.

Ingredients of Couscous with California Prune & Vegetable Tagine

  • 1/4 cup California pitted prunes
  • 1/2 preserved lemon
  • 2 Tbsp + 2 Tbsp vegetable oil
  • 2 onions chopped
  • 1 tsp ginger powder
  • 2 tsp kashmiri chilli powder
  • 2 tsp cumin powder
  • 1
  • 1 1/2 kgs vegetables (carrots, aubergine, sweet potato, potato, pumpkin, zucchini) cut into 2
  • 500 g tomatoes blanched, peeled and roughly chopped
  • 1 cup vegetable stock
  • 1/2 cup fresh pears cubed
  • 3 Tbsp chopped fresh parsley
  • Pinch of saffron strands soaked in a little water
  • 300 g couscous
  • 1/3 cup flaked or slivered pistachios or almonds, toasted

How to Make Couscous with California Prune & Vegetable Tagine

  • 1.Remove the flesh from the preserved lemon and thinly slice the lemon rind.
  • 2.Use flesh for another purpose.
  • 3.Heat 2 tbsp oil in a large pan or tagine on medium heat.
  • 4.Add onion, ginger, chilli powder, cumin and cinnamon and saute for 2 minutes. Add all the vegetables, except zucchini and tomato, and stir until they are well coated and start to soften.
  • 5.Mix in preserved lemon rind, tomatoes, stock, pears and prunes. Cover and cook for 10 minutes.
  • 6.Add zucchini and cook uncovered for a further 5-7 minutes or until vegetables are tender.
  • 7.Remove the cinnamon stick, and stir in parsley and saffron flavored water.
  • 8.Put couscous into another pan with 2 tbsp oil and 2 cups boiling water and let it stand until all the water is absorbed.
  • 9.Fluff couscous with a fork and serve around the outside of the tagine or on a platter, with the vegetables in the center.
  • 10.Sprinkle with toasted pistachios or almonds.
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